1. Introduction of food toxicology
2. Safety evaluation of toxicant
3. Absorption, distribution and excretion of toxicant
4. Toxicological role of the gastrointestinal tract
5. Role of intestinal microflora in the toxicity of food components
6. Metabolism of xenobiotics
7. Manifestations of toxic effects
8. Endogenous toxicants in foods derived from higher plants
9. Naturally occurring antinutritive substances
10. Toxic mushrooms and other macrofungi
11. Pesticides